Place the halal chicken breasts into the crockpot.

In a medium-sized bowl, whisk together the BBQ sauce, apple cider vinegar, honey, smoked paprika, garlic powder, onion powder, ground black pepper, salt, and chicken broth.

Pour the BBQ sauce mixture over the chicken in the crockpot, ensuring the chicken is fully coated.

Cover the crockpot with the lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is tender and easily shreddable.

Once cooked, use two forks to shred the chicken directly in the crockpot, mixing it into the sauce to ensure every piece is coated and juicy.

Serve the pulled BBQ chicken warm on buns, over rice, or alongside a fresh salad.